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All Journal Media Teknologi Hasil Perikanan Sainstek NIKe Jurnal Ilmiah Perikanan dan Kelautan | Fisheries and Marine Scientific Journal Jurnal Dinamika Pengabdian (JDP) Industria: Jurnal Teknologi dan Manajemen Agroindustri JFMR (Journal of Fisheries and Marine Research) Syntax Literate: Jurnal Ilmiah Indonesia Jambura FIsh Processing Journal Jurnal Abdi Insani Bubungan Tinggi: Jurnal Pengabdian Masyarakat Research Review: Jurnal Ilmiah Multidisiplin Applied Environmental Science Journal of Fisheries & Marine
Lukman Mile
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Pengaruh Variasi Lama Pengeringan Terhadap Karakteristik Mutu Produk Dendeng Ikan Lele Dumbo (Clarias Gariepinus) Setelah Penggorengan Wiranto, Adi; Husain, Rahim; Mile, Lukman
Jambura Fish Processing Journal Vol 6, No 2 (2024): VOLUME 6 NOMOR 2, JULY 2024
Publisher : Universitas Negeri Gorontalo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37905/jfpj.v6i2.25758

Abstract

The study aimed at analyzing the influence of drying time variations on quality characteristics of jerked dumbo catfhis (clarias gariepinus) after being fried. Non-factorial Completely Randomized Design test, it was continued by ANOVA test. if ANOVA test result stated that it had siqnificance and very significant influence, it would be continued with Duncen Test. The next step was to determine the chosen product using Bayes method. After the chosen product was determined, it was continued with proximate test and TPC. The test result was analyzed applying IBM SPSS Statistic v.16. This study consisted of 3 treatments with two repetitions (7 hours drying time (A1), 8 hours drying time (A2), and 9 hours drying time (A3). The best drying time, according to Bayes test, was A2 (8 hours ) by having sensory organoleptic on parameter of color for 8,36, aroma for 8,36 taste for 8,36, and texture for 8,2, Then the chosen product contemed 39,63% water, 1,39% dust, 37,42 % protein, 2,46% fat, and 29,28% carbohydrate and total plate count was 1.87x103 or 3,27.
Mutu Kimia Dan Organoleptik Pempek Ikan Lele Dengan Subtitusi Tepung Buah Mangrove (Rhizophora mucronata) Potabuga, Chandra; Mile, Lukman; Yusuf, Nikmawatisusanti
Research Review: Jurnal Ilmiah Multidisiplin Vol. 3 No. 1 (2024): Research Review: Jurnal Ilmiah Multidisiplin (Februari 2024 - Juli 2024)
Publisher : Transbahasa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.54923/researchreview.v3i1.66

Abstract

This research aims to analyze the effect of mangrove flour substitution on the quality of pempek made from catfish which includes organoleptic (hedonic) and chemical quality. This research consists of formulation, hedonic organoleptic characteristics, selected products and chemical characteristics of selected products. The treatment in this research was the substitution of mangrove flour for tapioca flour with concentrations of 10g, 15g, and 20g. This research was designed using Kruskal Wallis to obtain hedonic organoleptic data and analyzed using Nonparametric Tests K Independent Samples. The analysis results were continued with Duncan's further test. Determination of selected products is carried out using the Bayes test. The results showed that pempek made from tapioca flour with the substitution of 10g, 15g and 20g mangrove flour had a significant effect on all organoleptic (hedonic) parameters, except appearance. Based on the analysis of the selected products, it was found that the pempek product with 15 g of mangrove flour substituted had chemical characteristics, namely a protein content of 10.44%; water content 40.43%; fat content 20.72%; ash content 1.79%; and carbohydrate content 26.63%. Meanwhile, the chemical test results for control or without substitution of mangrove flour were protein content 7.77%, water 37.54%, fat 28.38%, ash 1.11% and carbohydrates 25.21%.
Pengaruh Konsentrasi Garam Yang Berbeda Terhadap Karakteristik Mutu Ikan Kembung (Restrelliger Kanagurata) Asin Dengan Metode Penggaraman Kering (Dry Salting) Moh Azrul; Mile, Lukman; Djailani, Fernandy
Research Review: Jurnal Ilmiah Multidisiplin Vol. 3 No. 1 (2024): Research Review: Jurnal Ilmiah Multidisiplin (Februari 2024 - Juli 2024)
Publisher : Transbahasa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.54923/researchreview.v3i1.67

Abstract

This research aims to determine the influence of different salt concentration on the quality characteristics of salted mackerel fhis (restreliger kanagurata) using the dry salting method. This research consists of three treatmen factors with three replications, namely salt concentrations of 5%, 15%, and 25%. The data analysis employs a Completely Randomized Designe (CRP) and is futher tested using Duncan’s method. The best treatmen was determined using De Garmo analysis. The results indicate that the best treatmen for processing dry salted mackerel fhis was whit a salt concentration of 15%, which obtained organoleptic values with the following quality specifications: intact appearance, moderately clean, satisfactory taste, specific type, without additional flavor, solid texture, compact, flexible, moderately dry, nearly natural odor, and slightly added odor. The moisture content was 11.83%, the ash content was 1.49%, and the total plate count was 8.06 x 103.
Pengaruh Penambahan Lawi-Lawi (Caulerpa Sp) terhadap Karakteristik Produk Selai Nanas (Ananas Eomosus) Podungge, Moh. Jamal H.; Mile, Lukman; Yusuf, Nikmawatisusanti
Research Review: Jurnal Ilmiah Multidisiplin Vol. 3 No. 1 (2024): Research Review: Jurnal Ilmiah Multidisiplin (Februari 2024 - Juli 2024)
Publisher : Transbahasa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.54923/researchreview.v3i1.75

Abstract

This research aims to determine the formula and level of panelists' preferences as well as the chemical quality of pineapple jam with the addition of lawi-lawi. The treatment in the research was the addition of lawi-lawi with concentrations of A (75%), B (50%) and C (25%). The organoleptic data obtained was processed using Kruskall Wallis analysis and chemical data using a Simple Completely Randomized Design. Further test results use Duncan's advanced test. The results of the research showed that the pineapple jam formula obtained was by adding different lawsi-lawi: A (75%), B (50%) and C (25%) with the other ingredients used being the same (pineapple 100g, sugar 65g and citric acid 0.2g). Panelists preferred pineapple jam with the addition of 75% lawi-lawi (formula B). Pineapple jam formula A (75% lawi-lawi), has chemical quality characteristics; sugar content 60.20%, viscosity 1875cp, dissolved solids 65.20% and calcium 1.04%. Formula B (50% lawi-lawi) has a sugar content of 57.70%, viscosity of 900cp, soluble solids of 65.61% and calcium of 1.02%. Formula C (25% lawi-lawi) has a sugar content of 51.68, a viscosity of 550cp, soluble solids of 67.13% and calcium of 0.94%. This study shows that pineapple jam with a 75% addition of lawi-lawi (formula A) is most preferred by panelists and has good chemical quality. Overall, the addition of lawi-lawi at various concentrations affects the organoleptic and chemical characteristics of pineapple jam, with the best results at a 75% concentration.
Nilai TVBN dan pH Fillet Ikan Cakalang (Katsuwonus pelamis) yang Dilapisi dengan Larutan Kitosan dan Air Kelapa Selama Penyimpanan Dingin Rondonuwu, Theovani Cornelia; Naiu, Asri Silvana; Mile, Lukman
The NIKe Journal VOLUME 12 ISSUE 3 | SEPTEMBER 2024
Publisher : Faculty of Fishery and Marine Sciences - Universitas Negeri Gorontalo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37905/nj.v12i3.17047

Abstract

Penelitian ini bertujuan untuk menganalisis pengaruh kombinasi konsentrasi air kelapa dan larutan kitosan sebagai pelapis fillet ikan cakalang terhadap nilai TVBN dan pH fillet ikan cakalang (Katsuwonus pelamis) selama penyimpanan dingin. Penelitian dirancang menggunakan metode Rancangan Acak Lengkap Faktorial (RALF) dengan dua faktor perlakuan yaitu, konsentrasi air kelapa-kitosan (A) terdiri dari empat taraf yaitu, 1) A0 (kontrol); 2) A1 (10:90); 3) A2 (20:80); 4) dan A3 (30:70) dan faktor lama penyimpanan (B) dengan empat taraf yaitu 1) 0 hari; 2) 3 hari; 3) 6 hari dan 4) 9 hari. Metode yang digunakan yaitu mengaplikasikan kombinasi air kelapa dan kitosan sebagai edible coating pada fillet ikan cakalang selama penyimpanan dingin. Parameter yang diuji adalah nilai TVBN dan pH yang dianalisis menggunakan ANOVA two way. Perlakuan yang memberikan pengaruh nyata diuji lanjut Duncan untuk melihat perbedaan antara perlakuan. Hasil uji derajat deasetilasi kitosan adalah 76.52%. Hasil penelitian perlakuan A (kitosan-konsentrasi air kelapa) dan B (lama penyimpanan) berpengaruh terhadap nilai TVBN dan pH, semakin banyak air kelapa yang ditambahkan pada larutan kitosan meningkatkan nilai TVBN dan pH. Perlakuan terbaik terdapat pada perlakuan A1 (kitosan 90 dan air kelapa 10%) pada taraf perlakuan B3 (penyimpanan 9 hari) dengan nilai dan nilai TVBN 11.5 mg N/100gr dan nilai pH 7.48.
Effectiveness of water extract of mangrove fruit flour (Rhizophora mucronata) as a natural preservative in skipjack fish fillets (Katsuwonus pelamis) Maulanan, Risky S; Mile, Lukman; Djailani, Fernandy M.
Applied Environmental Science Vol. 2 No. 2: (January) 2025
Publisher : Institute for Advanced Science, Social, and Sustainable Future

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.61511/aes.v2i2.2025.1616

Abstract

Background: Gorontalo is quite potential for the development of capture fisheries potential including the development of skipjack (Katsuwonus pelamis) production. In its processing, natural additives containing antimicrobial compounds are needed to preserve the fish. Rhizophora mucronata or R. mucronata is one type of mangrove that is widely spread along the tourist location "Tracking Mangrove" Langge Village, North Gorontalo Regency. This study aims to analyze the effect of length of storage of skipjack on organoleptic quality soaked using mangrove fruit water extract and analyze the effect of length of storage of skipjack on the quality of TPC and pH soaked using mangrove fruit water extract. Methods: This study uses a laboratory experimental method with 1 treatment, namely the length of soaking with 3 levels of treatment and 2 replicates, namely P1 (10-hour soaking), P2 (12-hour soaking), and P3 (14-hour soaking). The parameters tested were organoleptic, pH, and TPC. The research data were analyzed using a non-factorial Completely Randomized Design (CRD) with One-way ANOVA test with a significance level of 5% and further tested using Duncan. Finding: The results of the analysis showed that the best soaking time of skipjack in the solution mangrove fruit extract R. mucronata was found in P1 (soaking time of 10 hours) with indicators meat incision slightly less brilliant and strong meat tissue; fresh odor and specific type less; and texture slightly soft and slightly less elastic. The TPC value of skipjack meat slices can be maintained up to 10 hours of immersion in the solution of mangrove fruit extract Rhizopora mucronate with pH being acidic. Conclusion: The study concludes that the optimal soaking time for skipjack in Rhizophora mucronata fruit extract solution is 10 hours, as it maintains acceptable organoleptic quality, a fresh odor, and a firm texture while effectively inhibiting bacterial growth. The TPC value remains stable up to 10 hours of soaking, with an acidic pH indicating preservation effectiveness. Novelty/Originality of this article: This research introduces the use of Rhizophora mucronata fruit extract as a natural preservative for skipjack, highlighting its antimicrobial properties and potential for extending fish shelf life. The findings provide new insights into sustainable fish preservation methods using natural additives, contributing to the development of eco-friendly post-harvest technologies in fisheries.
PENANAMAN MANGROVE SEBAGAI UPAYA KONSERVASI EKOSISTEM MANGROVE DI DESA TABULO SELATAN KABUPATEN BOALEMO Mile, Lukman; Pasisingi, Nuralim; Koniyo, Yuniarti; Hamzah, Sri Nuryatin; Sulistijowati, Rieny; Naiu, Asri Silvana; ., Juliana; Harmain, Rita Marsuci
Jurnal Dinamika Pengabdian Vol. 10 No. 2 (2025): JURNAL DINAMIKA PENGABDIAN VOL. 10 NO. 2 JANUARI 2025
Publisher : Departemen Budidaya Pertanian Fakultas Pertanian UNHAS

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20956/jdp.v10i2.42023

Abstract

Kegiatan pengabdian kepada masyarakat dilakukan di Desa Tabulo Selatan Kabupaten Boalemo Kecamatan Mananggu, Boalemo, Provinsi Gorontalo dengan pertimbangan hasil survey penelitian dan permasalahan penanaman mangrove dan pengembangan pemanfaatan rumput laut. Warga setempat belum memiliki pengetahuan dan pemahaman yang optimal akan pentingnya ekosistem mangrove dan pemanfaatan rumput laut. Kegiatan yang dilakukan pada bulan Oktober tahun 2024 ini bertujuan untuk memberikan pemahaman kepada masyarakat wilayah pesisir Desa Tabulo Selatan dan membantu mereka memaksimalkan potensi sumber daya lokal yang tersedia khususnya mangrove dan rumput laut. Selain itu, kegiatan ini diharapkan dapat meningkatkan pengetahuan masyarakat akan pentingnya fungsi ekosistem mangrove dalam menjaga keberlanjutan ekosistem pesisir, sekaligus memberikan informasi yang relevan bagi pihak-pihak terkait. Kegiatan pengabdian ini dilaksanakan dalam dua tahap, yaitu sosialisasi dan aktivitas penanaman bibit mangrove. Keterlibatan masyarakat dalam konservasi mangrove sangat krusial, terutama dalam menghadapi tantangan perubahan iklim yang berdampak pada kestabilan lingkungan pesisir. Dengan adanya peningkatan permukaan air laut dan frekuensi bencana alam yang lebih tinggi, keberadaan mangrove menjadi semakin krusial. Beberapa komunitas telah memulai inisiatif untuk menanam kembali mangrove, tidak hanya untuk memperbaiki kerusakan yang telah terjadi, tetapi juga untuk meningkatkan kesadaran akan pentingnya ekosistem ini. Kata kunci: Ekosistem, mangrove, Desa Tabulo. ABSTRACT Community service was conducted in South Tabulo Village, Mananggu District, Boalemo Regency, Gorontalo Province, based on the findings of research surveys addressing challenges in mangrove planting and the development of seaweed utilization. The local community has yet to acquire optimal knowledge and understanding of the critical role of mangrove ecosystems and the potential benefits of seaweed. Implemented in October 2024, these activities aimed to enhance the awareness of coastal communities in South Tabulo Village while assisting them in maximizing the sustainable use of local resources, particularly mangroves and seaweed. The initiative also sought to improve public understanding of the ecological functions of mangrove ecosystems in maintaining the sustainability of coastal environments and to provide valuable information for relevant stakeholders. The program was conducted in two phases: socialization and practical mangrove seedling planting. Community participation in mangrove conservation is essential, particularly in addressing the challenges of climate change, which significantly impacts coastal ecosystem stability. With rising sea levels and the increasing frequency of natural disasters, the preservation and restoration of mangroves have become more critical than ever. Several community-driven efforts to replant mangroves have emerged, aiming to mitigate existing environmental damage and foster greater awareness of the indispensable role these ecosystems play in coastal resilience and biodiversity conservation. Keywords: Ecosystem, mangrove, Tabulo Village
Kualitas Otak-otak Ikan Bandeng (Chanos-chanos) Dengan Kombinasi Tepung Pisang Kepok (Musa paradisiaca L.) Dan Tepung Buah Mangrove (Rhizopora mucronata) Lemba, Satryani; Mile, Lukman; Nento, Wila Rumina
Jambura Fish Processing Journal Vol 7, No 1 (2025): VOLUME 7 NOMOR 1, JANUARY 2025
Publisher : Universitas Negeri Gorontalo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37905/jfpj.v7i1.29007

Abstract

Milkfish can be utilized in making otak-otak by replacing tapioca flour with kepok banana flour and mangrove flour, through food diversification as an effective solution. This study aims to determine the organoleptic value, chemical characteristics and fiber content of the formulation of milkfish, kepok banana flour (Musa Paradisiaca L.) and mangrove fruit flour (R. mucronata). The research method was carried out through several stages, including making kepok banana flour, making mangrove fruit flour and making milkfish brain-brain. Data analysis used a completely randomized design (CRD) with 3 treatments and 2 replicates. The data obtained will be analyzed with One Way ANOVA. If each treatment is significantly different then Duncan's further test. The results showed that the organoleptic value of milkfish brain-boxes influenced the level of panelists' liking, namely appearance, taste, texture, but had no effect on aroma. Fish brain-brain products have chemical content, namely: water content (20.96% - 58.34%), protein content (5.41% - 6.36%), fat content (3.42% - 5.93%), ash content (1.32% - 1.65%), carbohydrate content (24.74% - 53.12%) and fiber content (6.76% - 21.87%).
INOVASI PRODUK KERIPIK DAUN MANGROVE DI DESA TABULO SELATAN MANANGGU, BOALEMO Mile, Lukman; Naiu, Asri Silvana; Nento, Wila Rumina
Jurnal Abdi Insani Vol 12 No 6 (2025): Jurnal Abdi Insani
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/abdiinsani.v12i6.2169

Abstract

Inovasi produk keripik daun mangrove di Desa Tabulo Selatan Mananggu bertujuan untuk memanfaatkan potensi sumber daya alam yang melimpah dan meningkatkan kesejahteraan masyarakat lokal. Daun mangrove, khususnya dari spesies Rhizophora mucronata dipilih sebagai bentuk pemanfaatan sumber daya pesisir di desa tersebut. Di samping itu, jenis mangrove ini memiliki kandungan nutrisi dan senyawa bioaktif yang tinggi, yang dapat memberikan manfaat kesehatan bagi konsumen. Proses pengolahan keripik ini melibatkan teknik yang efisien untuk menjaga kualitas dan rasa, serta penerapan teknologi tepat guna untuk meningkatkan produktivitas. Kegiatan ini bertujuan untuk mengembangkan inovasi produk pangan lokal berbasis potensi sumber daya alam di pesisir, khususnya melalui pemanfaatan daun mangrove sebagai bahan baku keripik. Kegiatan ini tidak hanya berfokus pada produksi, tetapi juga mencakup pelatihan bagi masyarakat dalam pengolahan, pemasaran, dan manajemen usaha. Melalui sosialisasi dan pelatihan, diharapkan masyarakat dapat memahami cara mengolah daun mangrove menjadi produk yang menarik dan bernilai jual tinggi. Selain itu, inovasi ini diharapkan dapat menciptakan lapangan kerja baru dan meningkatkan pendapatan masyarakat setempat, serta berkontribusi pada pelestarian ekosistem mangrove yang penting bagi lingkungan. Hasil dari inovasi ini menunjukkan potensi besar dalam menciptakan produk pangan yang tidak hanya lezat tetapi juga sehat, serta mampu bersaing di pasar lokal dan nasional. Dengan demikian, keripik daun mangrove diharapkan menjadi salah satu produk unggulan yang dapat meningkatkan perekonomian masyarakat Desa Tabulo Selatan Mananggu dan mendukung keberlanjutan lingkungan. Hasil pengabdian ini menunjukkan bahwa keripik daun mangrove memiliki potensi pasar yang baik dan dapat menjadi alternatif produk unggulan desa berbasis kearifan lokal serta mendorong peningkatan ekonomi masyarakat pesisir.
Identifikasi Fisikokimia Dan Gugus Fungsional Menggunakan FTIR Campuran Iota caragenan-FPM kulit ikan patin-Tepung buah Mangrove Sebagai Bahan Edible Film Setijawati, Dwi; Rudianto, Mr.; Mile, Lukman; ., Yahya
JFMR (Journal of Fisheries and Marine Research) Vol. 5 No. 3 (2021): JFMR
Publisher : Faculty of Fisheries and Marine Science, Brawijaya University, Malang, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jfmr.2021.005.03.26

Abstract

Tujuan penelitian adalah melakukan identifikasi material atau bahan iota caragenan-FPM kulit ikan patin-Tepung buah mangrove spesies Bruguerra gymnoryza sebagai bahan pembuatan biocomposite edible film. Karakteristik fisiko-kimia  bahan dan interaksi bahan melalui ikatan gugus fungsi yang diamati dengan menggunakan FTIR dapat digunakan untuk mengetahui kualitas biocomposite edible film. Interaksi komponen protein, hidrokoloid sebagai polimer dan karbohidrat serta lipid dalam bentuk starch pada campuran bahan dapat mempengaruhi Tensile Strength, hardness, elongasi, kadar air, kelarutan dan Swelling power serta WVTR biocomposite edible film. Selain itu keberadaan gugus fungsional dalam bahan dan interaksi dalam campuran bahan bias juga digunakan untuk melihat hubungan kualitas biocomposite edible film. Metode penelitian adalah penelitian eksperimental dengan melakukan  identifikasi yang datanya disajikan secara deskriptif  meliputi data karakteristik kimia dan gugus fungsi  iota caragenan, FPM kulit ikan patin dan tepung buah Mangrove spesies Bruguerra gymnoryza. Hasil penelitian menunjukkan bahwa. Bahan campuran Iota caragenan-FPM kulit ikan patin-tepung buah Mangrove lindur (Bruguerra gymnoryza) memberikan kuat tarik tertinggi sebesar 0,9 (N/mm2), hardness tertinggi sebesar 18,07 (N), kadar air tertinggi sebesar 23,38%, elongasi tertinggi sebesar 76,03%, WVTR sebesar 20,34 (gr/m2/h). Kesimpulan penelitian adalah Penggunaan campuran antara karbohidrat  dan protein dapat memperbaiki kualitas biocomposite edible film. Interaksi bahan terhadap kualitas biocomposite dipengaruhi adanya ikatan hydrogen atau Hydrogen bonding yang dapat diamati melalui FTIR.Disarankan untuk melakukan uji kelarutan biocomposite edible film untuk penggunaan lebih lanjut pada bidang pangan.
Co-Authors ., JULIANA Abdul Kadir Nupu Asri Silvana Naiu Ayong Adiyarto Okong Dade Suhendro Rahman Debriwanti Kakoe Djailani, Fernandy M. Dwi Setijawati Dwi Setijawati Faiza A Dali Fernandy Djailani Fitriani Patra Gunibala, Miston Gustin H Ismail Gustin H. Ismail Happy Nursyam Haris Dino Ishak, Husnul Khatimah Kartika Wulandari Khamal Dami Lemba, Satryani Liki Hasan Maulanan, Risky S Moh Azrul Mohamad Indra Mr. Rudianto Muh Lubis Asrim Nikmawatisusanti Yusuf Nista Ibrahim Novia Hasyim Novika Aulia Nisa Thaib Nuralim Pasisingi Paudi, Riskal Podungge, Moh. Jamal H. Potabuga, Chandra Rahim Husain Ramdan M Pomanto Rasyid, Febriyanti Rieny S Sulistijowaty Rieny Sulistijowati Rimin Lasimpala Rita Marsuci Harmain Riwan Setiawan Setiawan Pasue Rizkito Bay Halimu Rondonuwu, Theovani Cornelia Rudianto, Mr. Shindy H Manteu Sri Nuryatin Hamzah Sri Steviana Limbe Sri Tatin Pakaya Stirman, Muh Rizki Suherman, Sutianto Pratama Theovani Rondonuwu Titik Dwi Sulistiyati Titik Dwi Sulistiyati Wila Rumina Nento Wiranto, Adi Yahya . Yahya . Yahya Suara Yainahu, Julfikri Yuniarti Koniyo